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NUT1011 - Human nutrition: An introduction to nutrients - S1 2026
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Which of the following is not a key nutrient in bone health? (1 mark)
Which of the following is a naturally occurring food source of vitamin D?
Which of the following describes the primary function of vitamin A in bone health? (1 mark)
Ultraviolet (UV) light exposure during food processing and storage can reduce the content of certain vitamins. Which of the following nutrients is most susceptible to degradation from UV light exposure? (1 mark)
| Food group | Laura’s calculated serve intake |
|---|---|
| Vegetables | 5.0 |
| Fruit | 1.0 |
| Grains and cereals | 4.1 |
| Meat and alternatives | 4.3 |
| Dairy and alternatives | 2.6 |
| Discretionary | 7.4 |
Which statement best describes Laura’s dietary intake according to the Australian Guide to Healthy Eating (AGHE)? (1 mark)
Identify one nutrient that enhances iron absorption. Briefly explain its mechanism of action (how it enhances iron absorption) and provide one key food source of this nutrient. (4 marks)
According to the Australian Nutrient Reference Values, what percentage of total daily energy intake should come from protein? (1 mark)
Her sports dietitian explains that the energy content of foods is determined in a laboratory setting. Which instrument is used to measure the energy content of foods?
What is Laura’s body mass index (BMI)? Answer should be rounded and specify units. (1 mark)
Identify one nutrient that inhibits iron absorption. Briefly explain its mechanism of action (how it inhibits iron absorption) and provide one key food source of this nutrient. (4 marks)